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Daily dose of color may boost immunity this flu season
November 04, 2009Health/wellness expert Amy Hendel available for interviews
Hoping to keep the flu at bay? A strong immune system helps. Enjoying the bounty of colorful fruits and vegetables available right now can be an important step toward supporting your family's immune system this cold/flu season.
In addition to vitamins, minerals and fiber, fruits and vegetables contain phytonutrients, believed to come from the com-pounds that give these foods their vibrant colors. These phytonutrients provide a wide range of health benefits, includ-ing supporting a healthy immune system.
A new study, America's Phytonutrient Report, found eight in 10 Americans are missing out on the health benefits of a diet rich in colorful fruits and veggies, resulting in a phytonutrient gap. The report looked at fruit and vegetable consumption in five color categories, specifically green, red, white, blue/purple and yellow/orange, and the phytonutrients found in each color category.
Eating a variety of colorful fruits and vegetables is one way to help keep you and your family healthy. Foods in the red category are especially helpful to our immune systems, in addition to supporting heart health. Tomatoes, pomegranate, red cabbage, cranberries, even pink grapefruit provide the phytonutrients lycopene and ellagic acid.
The health benefits of foods in the yellow/orange category support a health immune function too-along with vision and heart health. And they help maintain skin hydration-important as we head into these cold, dry months. These foods pro-vide beta-carotene, alpha-carotene, lutein, quercetin and other phytonutrients that can be converted into Vitamin A. Deli-cious and nutritious yellow/orange fruits and vegetables available now include: carrots, squash, sweet potatoes and pi-neapple.
For optimal health, aim to eat two foods from each of the 5 color categories - green, red, white, blue/purple and orange/yellow - for a total of 10 servings each day. A few of Amy Hendel's favorite tips to help fill phytonutrient gaps:
1. Instead of tossing out fruits or veggies that look a bit wilted or bruised, use them. Add chopped vegetables to canned soup. Bake cored apples with a bit of cinnamon, a sprinkle of raisins and lemon zest. Or, perk up a muf-fin recipe with by adding an over-riped banana.
2. When baking omega-3 rich fish, top with tomatoes, onions and other veggies, brush with olive oil and sprinkle with oregano, red pepper flakes and rosemary. Herbs and spices are packed with antioxidants too.
3. Pureed fruit added to baking recipes gives moisture AND phytonutrients, while cutting fat. Try pureed plums in brownies and mashed cherries in meatloaf or hamburgers.
4. Finally, while eating whole fruits and vegetables is the goal, a natural, plant-based supplement like those made by Nutrilite can help fill phytonutrient gaps in your diet.
Weber Shandwick Worldwide
A new study, America's Phytonutrient Report, found eight in 10 Americans are missing out on the health benefits of a diet rich in colorful fruits and veggies, resulting in a phytonutrient gap. The report looked at fruit and vegetable consumption in five color categories, specifically green, red, white, blue/purple and yellow/orange, and the phytonutrients found in each color category.
Eating a variety of colorful fruits and vegetables is one way to help keep you and your family healthy. Foods in the red category are especially helpful to our immune systems, in addition to supporting heart health. Tomatoes, pomegranate, red cabbage, cranberries, even pink grapefruit provide the phytonutrients lycopene and ellagic acid.
The health benefits of foods in the yellow/orange category support a health immune function too-along with vision and heart health. And they help maintain skin hydration-important as we head into these cold, dry months. These foods pro-vide beta-carotene, alpha-carotene, lutein, quercetin and other phytonutrients that can be converted into Vitamin A. Deli-cious and nutritious yellow/orange fruits and vegetables available now include: carrots, squash, sweet potatoes and pi-neapple.
For optimal health, aim to eat two foods from each of the 5 color categories - green, red, white, blue/purple and orange/yellow - for a total of 10 servings each day. A few of Amy Hendel's favorite tips to help fill phytonutrient gaps:
1. Instead of tossing out fruits or veggies that look a bit wilted or bruised, use them. Add chopped vegetables to canned soup. Bake cored apples with a bit of cinnamon, a sprinkle of raisins and lemon zest. Or, perk up a muf-fin recipe with by adding an over-riped banana.
2. When baking omega-3 rich fish, top with tomatoes, onions and other veggies, brush with olive oil and sprinkle with oregano, red pepper flakes and rosemary. Herbs and spices are packed with antioxidants too.
3. Pureed fruit added to baking recipes gives moisture AND phytonutrients, while cutting fat. Try pureed plums in brownies and mashed cherries in meatloaf or hamburgers.
4. Finally, while eating whole fruits and vegetables is the goal, a natural, plant-based supplement like those made by Nutrilite can help fill phytonutrient gaps in your diet.
Weber Shandwick Worldwide
Phytonutrients Current Events and Phytonutrients News RSSBrown and beige dominate the plate: Daily dose of color needed to fill America's 'phytonutrient gap'
While it is a well-known fact that most Americans do not eat enough fruits and vegetables, a new report shows the color of fruits and veggies eaten can be as important as the quantity.
Lettuce gets a healthy suntan
Salad dressing aside, a pile of spinach has more nutritional value than a wedge of iceberg lettuce. That's because darker colors in leafy vegetables are often signs of antioxidants that are thought to have a variety of health benefits.
Popular apple variety harbors unusual cell growth
A UK scientist has discovered clumps of previously-unreported callus hairs growing in the flesh of mature apples of Fuji and closely-related varieties, which may have storage implications for commercial growers.
Kids eat more fruits, vegetables when schools offer salad bar
A new UCLA study has found that elementary schools can significantly increase the frequency of fruit and vegetable consumption among low-income students by providing a lunch salad bar.
Old McDonald Had a Phytochemical
Forget the moo-moo here and quack-quack there. Farmers may find phytochemicals to be the barnyard bonanza.
Avocados may help prevent oral cancer, OSU study shows
Nutrients taken from avocados are able to thwart oral cancer cells, killing some and preventing pre-cancerous cells from developing into actual cancers.
Loma Linda University research confirms antioxidant-rich pecans protect against unhealthy oxidation
A new research study from Loma Linda University (LLU) shows that adding just a handful of pecans to your diet each day may inhibit unwanted oxidation of blood lipids, thus helping reduce the risk of heart disease.
Chemistry & Industry Issue 6 Cover Date 18 March 2002 - Functional Foods Special
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